Crescenza (Stracchino)

Fresh, soft, rindless milk cheese with live yoghurt culture and early salting. 10 L milk. Shared calculations and pH notes.

Milk: 10 L milk
Make: about 6–7 h
Salt at: before rennet
Affinage: 24–48 h, 4 °C

Ingredients

Whole milkMilk · already pasteurised; not UHT: 10 L
Whole plain yoghurtCulture · live S. thermophilus + L. delbrueckii subsp. bulgaricus: 300 g
Fine sea saltMilk · before rennet; 7.5 g per litre of milk: 75 g
Liquid animal rennetRennet · standard strength assumed 200 IMCU/mL: 3.75 mL
Cool, non-chlorinated waterRennet · dilution only; prepare just before use: 150 mL

Stage	Time	°C	pH	Do	Notes
Milk
Pasteurise				Skip for this cheese	Use already-pasteurised milk; this heating stage is skipped.
Culture	to temperature	40	≈6.6predicted, milk	Heat 10 L whole milk gently to 40 °C; whisk in 300 g live whole plain yoghurt until smooth.	Add yoghurt 300 g; use live S. thermophilus and L. delbrueckii subsp. bulgaricus.
Ripen	until 35 °C model assumes 20 min	40 → 35	≈6.6predicted, milk	Turn off heat; allow to cool to renneting temperature.	Hold no additional ripening hold Timing 10 L may cool more slowly; record actual time
Salt	1–2 min	35	≈6.6predicted, milk	Dissolve salt directly in the warm milk; rennet immediately.	Add fine sea salt 75 g Stir gently until dissolved; no later salting
Rennet	90–120 min or a firm, custard-like set	35	≈6.0predicted, curd	Dilute rennet; stir up and down 30 s. Stop movement, cover and leave undisturbed.	Add rennet 3.75 mL in water 150 mL Hold maintain approximately 35 °C Check set strength governs cutting; pH is a predicted checkpoint
Curd
Cut and rest	15 min rest after cutting	35	≈5.9predicted, curd	Cut large 5 cm grids through the curd; leave undisturbed to heal.	Cut 50 mm Stir none; preserve large, delicate pieces
Stir				Skip for this cheese	Curd Handle minimally to retain moisture.
Scald				Skip for this cheese
Pitch				Skip for this cheese	Whey No settling or drawing off in the pot; ladle directly into moulds.
Shape
Drain and form	10–15 min	≈35 curd at filling	≈5.8predicted, curd	Ladle large curd blocks gently into square or rectangular fuscelle.	Drain on a rack above the whey Weight none; use several shallow moulds
Stufatura	3–4 h turn every 30–45 min	25 chamber; no direct steam	≈5.3predicted, curd	Keep moulds in a warm, humid enclosure; turn gently and allow free drainage.	RH about 90% Set-up switched-off oven or insulated box, warm water below rack Check measure pH; do not prolong warm holding solely to chase the prediction
Mill				Skip for this cheese
Salt				Skip for this cheese	Already added 75 g to milk before rennet; no dry salting or brining.
Press				Skip for this cheese	Weight none; consolidation is by gravity and turning.
Cave
Affinage	24–48 h cold rest; then unmould	4 refrigerator	≈5.3make-end baseline; recheck during aging	Refrigerate promptly in the moulds over a draining rack; cover. Unmould carefully and enjoy fresh.	Drain empty collected whey; cheese must not sit in it Temperature use 4 °C, rather than the supplied 4–10 °C range Texture soft, creamy and spreadable; keep refrigerated

Source and cheese-specific notes

User-supplied Crescenza recipe, adapted for 10 L whole milk

Original rennet is specified as 150 IMCU/mL: 2 mL × 150 × 10/4 = 750 IMCU; 750/200 = 3.75 mL standard rennet. At 150 IMCU/mL use 5 mL.

Yoghurt remains the live starter: 300 g per 10 L milk (3% w/v). Predicted pH values have been recalculated for this milk formulation; check the actual make. Refrigerate promptly at 4 °C after the warm stage.

≈ marks an illustrative prediction. Source targets and recorded readings are labelled separately; recorded readings are historical context, not targets for a new batch. Use a calibrated meter and the correct sample medium. Read the shared method and assumptions.